Sep. 14, 2020

Blueberry Galette

Skill level: Moderate

There's just something about a warm, freshly baked dessert and cold vanilla ice cream that always satisfies. This is the perfect recipe as we transition from summer into fall and enjoy the last wonderful moments of PNW blueberry season! If making your own crust seems daunting, this recipe can be simplified further by using a store-bought crust.

Ingredients:

For crust

  • 1 ½ cups all-purpose flour
  • ½ cup confectioners sugar
  • ¼ teaspoon salt
  • 1 stick unsalted butter, cubed
  • 1 egg

For filling

  • 1-pint Superfresh blueberries
  • 2 teaspoons white sugar
  • 2 tablespoons cornstarch
  • 1 large lemon, juiced and zested
  • 1 tablespoon butter, cut into small pieces
  • 1 egg
  • Decorative sugar (or regular sugar as desired for sprinkling)

*For an easy shortcut: instead of making your own dough/crust, buy a store-bought refrigerated pie crust!

Directions:

  1. Preheat oven to 450°F and line a baking sheet with parchment paper. Set aside.
  2. Combine flour, sugar, and salt in the bowl of a food processor. Pulse to combine.
  3. Add butter pieces and pulse a handful of times to break the butter up more (5-10 pulses should do the trick).
  4. Now add in the egg and pulse for another 20-30 seconds. Once thick and dough-like, empty the bowl onto a clean surface. Then, gather and briefly knead a couple of times before flouring the surface and rolling out the dough.
  5. Roll the dough out into a large circle. Then, transfer it to a baking sheet and pop it in the fridge.
  6. In a small mixing bowl, combine blueberries, sugar, cornstarch, lemon zest, and about half of the lemon juice. Stir in butter.
  7. Carefully place the filling in the middle of your pie crust, leaving an inch or so around the edges clear.
  8. Gently fold up the edges of the crust to cover part of the filling, pinching it as you go.
  9. In a separate small bowl, combine egg and water. Brush egg wash onto the edges of the crust. Then, immediately sprinkle the edges with sugar.
  10. Bake at 450° for 20-25 minutes. You'll know it's done when the edges are golden brown and blueberries are somewhat bubbly.
  11. Remove the galette from the oven and set aside to cool slightly.
  12. Sprinkle the center of the filling with lemon zest and a bit of additional sugar as desired (optional- but good!).
  13. Enjoy immediately, with ice cream, or just as is!

Recipe created by Lunches + Littles for Superfresh Growers.

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